A Pail Full of Bran Muffins

Start your day with wholesome goodness by baking "A Pail Full of Bran Muffins," a recipe that delivers moist, fiber-packed treats bursting with natural flavors. Made with a hearty mix of wheat bran, whole wheat flour, and all-purpose flour, these muffins are lightly sweetened with brown sugar and elevated by the rich tang of buttermilk. Juicy raisins or chopped dates and optional crunchy nuts add delightful texture in every bite. With a quick mix-and-bake process, these muffins come together in under an hour, making them perfect for meal prep or on-the-go snacking. Whether served as a nutritious breakfast, an afternoon pick-me-up, or tucked into lunchboxes, these bran muffins are as versatile as they are satisfying. Bake a batch today and enjoy the comforting taste of homemade goodness!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 24

Ingredients

• 3 cups Wheat bran
• 1 cup Boiling water
• 2 cups All-purpose flour
• 1 cup Whole wheat flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 1.5 cups Brown sugar
• 2 large Eggs
• 2 cups Buttermilk
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1.5 cups Raisins or chopped dates
• 0.5 cup Chopped nuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Prepare muffin tins by lining them with paper liners or greasing them lightly.

Step 2

Place the wheat bran in a large mixing bowl. Pour the boiling water over the bran and stir to combine. Let it sit for 10 minutes while you prepare the other ingredients.

Step 3

In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.

Step 4

Add the brown sugar to the softened bran mixture and stir to combine.

Step 5

In a medium bowl, beat the eggs lightly, then mix in the buttermilk, vegetable oil, and vanilla extract.

Step 6

Pour the wet mixture into the bran mixture and stir well until fully combined.

Step 7

Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 8

Fold in the raisins or chopped dates, and the chopped nuts if using, to distribute them evenly through the batter.

Step 9

Spoon the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.

Step 10

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 11

Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Nutrition Facts

Serving size	1662.1 grams (1662.1g)

Amount per serving	% Daily Value*
Calories	3313

Total Fat 69.10g	89%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 4.90g
Cholesterol 426mg	142%
Sodium 5608mg	244%
Total Carbohydrate 637.20g	232%
Dietary Fiber 103.60g	370%
Total Sugars 240.50g
Protein 107.50g	215%

Vitamin D 336IU	1679%
Calcium 1058mg	81%
Iron 41mg	225%
Potassium 4345mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.3%

Protein: 11.9%

Carbs: 70.8%